Herby Chicken & Rainbow Veggie Toss
with Garlicky Chargrilled Capsicum Dip
Daring and deeply delicious, it’s a roast veggie toss with all your favourite root veggies like beetroot and turnip, getting dressed up with a drizzle of a vibrant garlicky charred capsicum sauce. The chicken is herby and fragrant, ready to steal your heart.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
White Turnip
1
Carrot
1
Beetroot
½
Onion
1 packet
Flaked Almonds
(Contains Almond; )
1 packet
Chicken Breast
1 sachet
Garlic & Herb Seasoning
1 packet
baby leaves
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut white turnip and carrot into bite-sized chunks. • Cut beetroot into small chunks. • Slice onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, add flaked almonds to the tray and allow to toast.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it’s no longer pink inside.
• When the veggies are done, remove tray from oven, then add baby leaves and a drizzle of vinegar and toss to combine. Season to taste. • In a small bowl, combine chargrilled capsicum relish and garlic dip.
• Slice chicken. • Divide rainbow veggie toss between bowls. • Top with herby chicken and garlicky chargrilled capsicum sauce to serve. Enjoy!